One dish I love in summer is tacos. Fish tacos are light and refreshing and these swordfish ones are worthy of dinnertime fare since the swordfish’s heavy steak-like texture sticks to your ribs a little better that tilapia or cod.
The salad is dressed with a “green goddess” style dressing, which is dairy free.
1-3 lbs swordfish ( you will get four servings from one filet so plan according to your number of guests)
1 pkg white corn tortillas
1 small red onion
1 green onion, thinly sliced
2 T minced orange bell pepper
2 T chopped cilantro
1-2 slices fresh jalapeno pepper, minced
1 t minced garlic
1 t lemon zest
1 t honey
1 t minced pickled ginger
1/4 t Cajun seasoning
1/8 C canola oil
1/4 t sea salt
1/8 t white pepper
1 lime cut into 1/2 inch wedges
Marinate swordfish steaks with garlic, white pepper, sea salt, pickled ginger, and cajun seasoning for one to 2 hours.
Chop additional clove of garlic for onion slaw topping.
Heat 1 T of canola oil in skillet and add fish steaks when hot, adding more as needed to avoid fish sticking during the cooking process.
Sear steaks for five minutes each side or until fork in center causes fish to flake and fall apart.
Remove from heat and slice into 1/4 inch slices.
Fully cooked swordfish will be white like chicken breast inside.
Steam corn tortillas in skillet until soft enough to fill without tearing.
Add 2.5 slices of fish to each tortilla and top with one tablespoon of onion slaw.
Serve warm, garnish each taco with a lime wedge.
Combine in small bowl, red onion, green onion, orange bell pepper, minced jalapeno pepper, honey, lemon zest, chopped cilantro and additional minced garlic and toss until well coated with honey.
Cool this mixture in refrigerator for ten minutes or until fish steaks cook.
Green Goddess Dressing:
2 T finely chopped cucumber
1 T finely chopped bell pepper
1/4 t minced garlic
1/8 t sea salt
1/8 t white pepper
1/8 t cayenne pepper
1/8 t lemon zest
1 t rice vinegar
5 T unsweetened organic soy milk
1/8 C extra virgin olive oil
In large tumbler, combine all ingredients and chop with stick blender on high speed until a creamy sauce is produced.
Chill until needed for salad.
Wash 2 C fresh field greens, dry thoroughly and place in medium-sized bowl.
1/4 C tomato, diced into 1/4 inch cubes
2 T thinly sliced green onion
1 T diced orange bell pepper
2 T Chiffonade of spearmint leaf and hibiscus flowers or other edible flower (if available)
Drizzle with Green Goddess dressing.